Valorization of potato peel: a sustainable eco-friendly approach

• 出版年: CyTA - Journal of Food
• 主要な著者: Nabia Ijaz, Shahid Bashir, Ali Ikram, Aimen Zafar, Huma Bader Ul Ain, Saadia Ambreen, Muhammad Ahmad, Riyadh S. Almalki, Muhammad Zubair Khalid, Waseem Khalid, Felix Kwashie Madilo
• フォーマット: 論文
• 言語: 英語
• 出版事項: Taylor & Francis Group 2024-12-01
• 主題: Potato peel; nutritional profile; dietary fiber; industrial applications
• オンライン･アクセス: https://www.tandfonline.com/doi/10.1080/19476337.2024.2306951
• ISSN: 1947-6337; 1947-6345

Potato (Solanum tuberosum L.) is a vital agricultural commodity. It is widely cultivated and consumed in the world. The potato processing industry is emerging and generates an enormous amount of potato peel, which is considered waste. Inappropriate handling of this by-product gives rise to environmental pollution. Potato peel (PP) is an excellent resource of valuable bioactive compounds. It can potentially utilized as a food preservative, supply of dietary fiber in bakery products, pharmaceutical ingredients, animal feed, and renewable energy sources to boost eco-friendly food sectors. The potato peel powder is composed of crude fiber, moisture, ash, protein, and total lipids. However, utilization of potato peel waste can be improved economy. This review was designed to cover potato peel’s physiochemical properties and valorization. This predicts that using PP can not only shrink the waste load of the environment but also serve the pharmaceutical and food sectors considerably.